After low-temperature drying in the roasting oven the red skin loosens; this machine rubs it off and separates skin from kernel by airflow. A cyclone and collection duct pull the light skin away while whole kernels continue to the discharge conveyor, giving clean blanched peanuts ready for coating, frying or packing.
| Configuration | Built to order — capacity, dimensions and utilities defined after your product brief. |
|---|---|
| Contact Material | SUS304 food-grade stainless steel |
| Control | Electrical cabinet, PLC / touch panel optional |
Roasting
Gas-fired mesh-belt oven for low-temperature drying and high-temperature roasting of peanuts and granular materials.
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Roasting
PLC-controlled rotary roaster with infrared heaters and gas burner bars — the workhorse for coated peanuts.
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Frying
High-throughput batch fryer for peanuts and almonds, with lifting basket, de-oiling and optional oil filtration.
View specificationsThe grinder gets the attention, but peanut butter quality is decided upstream. How the roasting oven, blanching peeler and splitter should be configured before the mill.
Read Production LinesAlmonds are harder, drier and more valuable per kilo than peanuts. What that changes in the line layout, roller settings and grading decks.
Read Capacity PlanningThe capacity where a continuous oven starts making sense. What goes into a 300 kg/h line, what it draws, and the layout decisions that matter.
Read Capacity PlanningAbove 300 kg/h there is a real design choice: run parallel lines or specify one larger machine. The trade-off is uptime versus capital.
ReadSend a product photo or sample and your target output per hour. You get a machine list, layout sketch and budget price.
